David Chang’s net worth has become a point of interest for so many people due to the fact that he owns numerous restaurants that serve some of the best sumptuous meals ever made. If anything, Chang is one man that shows that there is money to be made from being a professional chef.
The spouse of Grace Seo Chang is not just a chef but also a New York Times best-selling author and a celebrated television personality. Some of the shows he has appeared in include the fifth season of Treme, Top Chef: All-Stars, MasterChef Australia, Event 2, The Mind of Chef and Ugly Delicious, a Netflix series that showcases cooking, travels, and history.
The 5 feet 9 inches tall chef, who was listed among the most influential people of the year in 2010 by Time magazine, has received numerous recognitions and awards for his talent. They include the James Beard Awards (2006-2009; 2012-2014), Michelin award (2009-2015), The S. Pellegrino World awards (2011-2014) and so on.
It is interesting to know that the American born superstar chef has Korean roots and his food background is as a result of the hard work of his parents; Sherri and Joe Chang. The question on everybody’s lips now is how did a graduate of Religious Studies get to become a world-class culinary chef with so much money to show for his craft. Read on to find out all we have been able to uncover.
How Much Money Does The American Chef Make?
David Chang is no doubt one of the most vibrant chefs in the food industry who has distinguished himself in the course of his adventure into the food and travel industry. While the yearly earnings of the renowned chef has not been revealed to the public, it is public knowledge that an executive chef in the United States makes between $41,000 to $96,000 per year.
Since Chang is not just a chef but an accomplished CEO, we have reasons to believe he rakes more than double of whatever other good chefs make as a result of his numerous food outlets and cookbook publications, among other endeavors.
The 5 feet 9 inches tall chef has been able to create a unique path for himself by combining both the goodness of traditional cooking styles of the US with that of other countries like his ancestral country. His mastery of this craft has not only ensured he was in the past employed in notable kitchens but also paved a way for him to make a name for himself.
Some of the brands under his ownership include Momofuku Noodle, Momofuku Ssam Bar, Momofuku Ko (a recipient of two stars of Michelin), Ma Peche (shutdown operation after eight years in 2018), Momofuku Nishi, Momofuku Seiōbo (Australia) named as Momofuku Noodle and Kojin with about three awards for its fresh and energetic foods.
It may interest you to know that David Chang is among the industry’s top ten big names. Others are one of London’s best, the retired food mogul, Marco Pierre White. Although his days in the kitchen are over, he is estimated to have a net worth of around $40 million.
Other notable high-earning chefs from around the world include Emeril Lagasse of Commander’s Palace Restaurants ($70 Million), Rachael Ray of Albany ($80 million), and Gordon Ramsay, who reportedly earns an annual salary of $ 60 million and has a net worth of $220 million.
David Chang Net Worth
David Chang’s net worth has been pegged by credible sources at $60 million. The graduate of Trinity College has undoubtedly done so well for himself in his chosen field.
According to industry insiders, Chang was able to amass such a huge net worth thanks to the various food outlets and restaurants known as Momofuku that he operates. His restaurants are located all across the United States in places like Los Angeles, Las Vegas, New York City (East Village), and also outside the country in places like Sydney, Australia, and Toronto, Canada.
A constant feature of his restaurant is the noodle bar, milk bar, pork or meaty combinations with a little vegetarian twist. His brash and critical viewpoints on vegetarian food have earned him the description of having a “bad boy attitude.” This was given to him by Epicurious, a consumer website created by Conde Nast in 1995 who further said he had no reservations for a vegetarian option.